Inspired by https://www.foodandwine.com/recipes/spinach-and-ricotta-gnudi-tomato-butter-sauce

Ingredients:

• 2 C spinach
• 2 pounds fresh ricotta
• 4 large eggs, lightly beaten
• Pinch of freshly grated nutmeg
• 1/4 C freshly grated Parmesan cheese, plus more for serving 
• 2 C flour 

Recipe:

1. Microwave or cook the spinach on the stove to slightly wilt, not looking to cook through.
2. Transfer to a colander, let cool. Press out as much liquid as you can.
3. Rough chop the cooled spinach.
4. Bring a large pot of salted water to a boil.
5. In a food processor, combine the spinach with the ricotta, eggs, nutmeg, and the 1/4 cup of Parmesan and process until blended. Add the flour in 3 batches, pulsing between additions, until almost incorporated.
6. Scrape the gnudi dough onto a lightly floured work surface and knead 5 to 10 times, until smooth. (my dough was too loose to do this, and I was worried about adding a lot more flour so I skipped this step, maybe I didn’t dry my spinach enough or had big eggs)
7. Add the gnudi dough to a large, resealable plastic bag; with scissors, cut a 1/2-inch corner from the bag.
8. Working over the boiling water, squeeze the dough through the corner opening and use a knife/scissors to cut it into 1-inch pieces.
9. Cook the gnudi over moderately high heat until firm, about 3 minutes. With a slotted spoon or wire skimmer, transfer the gnudi to a baking sheet. Repeat with the remaining dough.
10. Sauce how you would like.
11. Enjoy!